Ingredients
Almond granita
Method
1.For jelly, place shiraz, sugar and 250ml water in a saucepan over medium-high heat and bring to the boil. Reduce heat to low and stir until sugar dissolves (7 minutes); remove from heat. Squeeze excess water from gelatine, add to jelly mixture and stir to dissolve. Strain into a heatproof jug and divide among eight 150ml glasses and refrigerate overnight to set.
2.For almond granita, pulse almonds in a blender until very finely chopped (a slightly powdery texture; see note). Add sugars and almond milk and blend until combined. Strain mixture through a fine sieve into a 1-litre capacity shallow metal tray (or loaf tin), pressing down on solids to extract all liquid, then freeze overnight. Using a fork, scrape granita into crystals. Place in an airtight container and freeze until required (see note).
3.To serve, run a fork through almond granita to fluff it up, then pile it on top of shiraz jellies. Garnish with red vein sorrel and serve immediately.
Pulsing the almonds to reach the desired powdery texture prevents them from turning into a paste. For a fluffier granita, once it starts to freeze, scrape and fluff with a fork every hour. Jellies and granita can be made a day ahead.
Notes
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